Chef Marlon Alexander
Celebrity Chef Marlon Alexander grew up in Broad Ripple Village in Indianapolis, Indiana. With its diverse street life, quaint boutiques and hot nightspot it was easy to see where the culinary bug came from. He discovered cooking at a very young age.
He trained at The Le Cordon Bleu Culinary Arts program in Pasadena California and went from there to Le Parc Suite Hotel, West Hollywood as Chef de Cuisine and The Banquet Chef of The Hotel Bel-Air obtaining the prestigious Mobile Five Star and the AAA Five Diamond Award and Los Angeles’s most respected establishments.
He has become a local celebrity among the who’s who in Hollywood. His style of cooking is all- natural, great tasting, healthy food combining Classic French with Southern that redefines neo-soul. His charismatic demeanor and his ability to produce award-winning cuisine have earned him the respect and attention which seems appropriate for this future famed Chef, who definitely puts soul into everything he creates.
Impressing the likes of Stevie Wonder, Eddie Murphy, Will and Jada Pinkett-Smith and other famous dinner guests caused great demand for Chef Marlon to service private catering parties for celebrities and VIPs in Los Angeles. In 2007 he started BupyStyle Events, his Catering and Event consulting company for his loyal patrons.
Chef Alexander only works with organic farmers in and around the Southern California area, and has a strong belief in all natural great tasting food. He has his own inimitable style of cooking, developed to tantalize any palate.
Alexander is a member of varies Professional Culinary Organizations. He resides in Silver Lake, Ca, with his girlfriend and his English bulldog Sir Loin
While on my last trip to Kuwait I found a lovely dish called Chicken Tagine, one of the more well known dishes in the area.
Preparation time is 30 minutes
Cooking Time 1.5 Hours
Chicken cut into eight
(seasoned with salt &
˝ Cup of Butter
˝ Cup of Peanut Oil
1 Teaspoon Ground Cumin
1 Teaspoon Ground Ginger
3 Pinches of Saffron
2 Onions, Halved and Thinly Sliced
3Tomatoes, cut seeded and thinly sliced
2 ˝ Cups of white wine
3 Cups of Chicken Stock
3 Cloves of Slices Garlic
1 Bunch of Cilantro, Chopped
1Bunch of Parsley, Chopped
In a large pan melt butter with peanut oil and Sear your chicken skin side down. Remove from the pan and wipe clean. Add spices, onion after 2 minute add your garlic and cilantro, Add your chicken along with wine and chicken stock. Bring to a boil and then lower your heat and simmer.
Just before you service add the parsley and tomatoes…and enjoy.